{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,22]],"date-time":"2026-07-22T11:01:40Z","timestamp":1784718100338,"version":"3.55.0"},"reference-count":70,"publisher":"MDPI AG","issue":"14","license":[{"start":{"date-parts":[[2026,7,22]],"date-time":"2026-07-22T00:00:00Z","timestamp":1784678400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>The aim of the study was to explore and develop an innovative food category with distinct physicochemical properties (reduced water activity, aw \u2264 0.9) and a lower initial freezing point (IFP), in the range \u221210 \u00b0C to \u22128 \u00b0C, by integrating mild dehydration techniques (osmotic dehydration (OD)), with the scope of ensuring superior quality until final consumption. In this context, peeled cherry tomatoes were OD-treated at 35 \u00b0C for up to 180 min in hypertonic solutions, consisting of alternative humectants (maltitol, oligofructose, glycerol, glycine, alanine, and their combinations, as well as NaCl and CaCl2). Mass transfer (water loss (WL), solid gain (SG)), water activity (aw), IFP, and sensory properties\u2019 changes were monitored during the osmotic process. The most effective osmotic solutions, regarding aw decrease, as well as IFP depression, were glycerol (50%), glycine (11%)\u2013glycerol (39%) and alanine (7%)\u2013glycerol (43%). aw and IFP of OD tomatoes (120 min \u221235 \u00b0C) significantly decreased (up to 0.9063 compared to 0.9778, and up to \u22127.55 \u00b0C) compared to \u22121.05\u00b0 C of the untreated sample.<\/jats:p>","DOI":"10.3390\/foods15142569","type":"journal-article","created":{"date-parts":[[2026,7,22]],"date-time":"2026-07-22T09:20:39Z","timestamp":1784712039000},"page":"2569","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Osmotic Dehydration with Alternative Humectants for the Production of Ultrachilled Cherry Tomatoes"],"prefix":"10.3390","volume":"15","author":[{"given":"Efimia","family":"Dermesonlouoglou","sequence":"first","affiliation":[{"name":"Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, Iroon Polytechneiou 9, Zografou, 15780 Athens, Greece"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Despoina","family":"Manoleri","sequence":"additional","affiliation":[{"name":"Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, Iroon Polytechneiou 9, Zografou, 15780 Athens, Greece"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3625-2950","authenticated-orcid":false,"given":"Maria","family":"Giannakourou","sequence":"additional","affiliation":[{"name":"Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, Iroon Polytechneiou 9, Zografou, 15780 Athens, Greece"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0515-3789","authenticated-orcid":false,"given":"Petros","family":"Taoukis","sequence":"additional","affiliation":[{"name":"Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, Iroon Polytechneiou 9, Zografou, 15780 Athens, Greece"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,7,22]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"29","DOI":"10.1016\/j.ifset.2016.01.003","article-title":"Developments in osmotic dehydration technique for the preservation of fruits and vegetables","volume":"34","author":"Ahmed","year":"2016","journal-title":"Innov. 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